Ruta-what?!  

Rutabaga, often called a yellow turnip, is one of those often overlooked cruciferous veggies that is jam packed with nutrients like beta-carotene,  potassium and manganese (for energy), and a good source of fiber, thiamin, vitamin B6 (helps support the nervous system), calcium (for strong bones), magnesium (helps absorb calcium and combat stress), and phosphorus (helps metabolize proteins and sugars).  Sounds like a pretty good veggie in my book!

It is a bit funky looking, like a GIANT turnip/potato.

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What the heck do you do with this baby?!

In an attempt to minimize the good ole’ white potatoes in my diet I have mashed rutabagas before and other than their suspiciously yellow color my family did not question whether or not they were “real” mashed potatoes or not.  This weekend I was craving fries and having made sweet potato fries, carrot fries, parsnip fries, you name it, I thought, why not rutabaga fries!

This rock solid veggie is not the easiest to cut and peel so I made big slices, cut those in half and then carefully peeled the outside with a pairing knife.

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I then cut them into fry-like pieces, tossed in olive oil, salt and seasonings and spread them out on the pan ready to roast.  Make sure your pieces are not touching because if they are your fries will end up steaming more than roasting and who wants a mushy fry?!

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I roasted them for about 20 minutes at 450 degrees, flipping over halfway through.  I could barely wait for them to cool off before I devoured them!  I dipped in some honey mustard but go for whatever kind of dip or seasoning floats your boat.  If I did not eat these up so quickly I may have made a garlic aioli…mmm….

I think I have found my french fry alternative for when I need a healthier fry fix.

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SPICY RUTABAGA FRIES

INGREDIENTS:

1 rutabaga

olive oil

salt

pepper

smoked paprika

garlic powder

DIRECTIONS:

Preheat oven to 450 degrees.  Slice rutabaga into about 1 cm slices.  Cut eat slice in half and with a pairing knife cut off the peel.  Cut up all the pieces into fairly even sized “fries”.  Drizzle with olive oil and season to taste with smoked paprika, garlic powder, salt and pepper, coating evenly. Make sure the fries are not touching on your baking pan.  Roast for about 20 minutes, flipping halfway through.  Watch closely the last five minutes so they do not burn.  Pull out when nice and browned.

Enjoy!

 

 

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